Fig bruschetta with red onion marmalade & goat’s cheese

There is something most definitely wrong with me: I love this time of year. I love that winter is coming, I love that the house will smell of fragrant soups and delicious stews, I love central heating (well actually I love a hot log fireplace, but let’s be realistic; we are in London after all). And, most importantly, I love FIGS! I’m obsessed and eat them by the bucket load. They are now in season, and will be for the next 2 months, so hit your market stalls and go get buying.

Put in the oven for 10 minutes, or until the baguette slices are crisp and golden in colour. Remove from the oven and put aside

Place the quartered fig onto a new lined baking tray and drizzle with the honey and balsamic glaze. Roast in the oven for 10 minutes or until soft and glazed

In a small bowl soften the goat’s cheese, using the back of a fork. Crack a fair amount of black pepper into it

To serve: spread a small amount of onion marmalade onto the baguette slices, spoon a generous helping of goat’s cheese on one side and finish by leaning the fig against the cheese

Angie Steelehosts fun cooking classes at The Avenue cooking school in Putney. These include Dinner Party Demon to brush up those key skills to help you impress, and Ready Steady Date for single cooking with loads of laughs.

To book visit www.theavenuecookeryschool.com/courses/angie-at-the-avenue or e-mail angie@angiesteele.com

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